Lime and chilli plantain wedges

I have been experimenting with plantain quite a bit lately. Even managed to get a couple of good posts out of it, see them here and here. Not all experimenting goes this well, unfortunately, but the plantain has been fun to work with.

they make a great side for any meal

The discovery of parchment paper is a bonus! I’ve seen other food bloggers use it but hadn’t seen any in our supermarkets till recently. I’m sure it was available somewhere, likely the bulk suppliers that cater to the restaurants and such. When I saw it in the supermarket I just had to try it out, and I love it! On to the recipe them,…

then mix chilli flakes/powder, paprika to taste and a bit of cooking oil. Coat the wedges with it as evenly as possibleline a baking pan with the parchment paper and arrange in a single layer

The biggest reason I’m really enjoying the parchment paper is that it is properly non-stick. Everything just lifts off of it so nicely, waaay better than foil, and the clean up is just as easy as using foil

They only need to cook for about 30-35 min at 180°C. Preheat the oven. Place the pan on a middle tray

after 15 minutes, pull them out and squeeze a ripe lime over them. Depending on how many bananas you’re making, you may need more than one lime. Be generous with the lime, make sure every piece gets some

Then put them back in for another 15 to 20 minutes

and they come out looking like this!serve as you would like, side dish/bites etcthey pack a nice punch with plenty of sweet to soften the blow!

I made this for some lunch guests last month and they were a hit. Enjoy!